Yookgaejang

Ingredients

• Eggs (2, beaten)
• Fernbrake (gosari) (1/2 cup, soaked and cut into lengths)
• Bean sprouts (1 cup)
• Salt and pepper (to taste)
• Korean red pepper flakes (gochugaru) (1 tablespoon)
• Green onions (2, chopped)
• Garlic (2 cloves, minced)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Water (10 cups)
• Beef brisket (500 grams)

Instructions

1. Place the brisket in a large pot, add the water, and bring to a boil. Lower the heat and simmer for about 1 hour until the meat is tender.
2. Remove the meat from the pot, let it cool, then shred it into thin strips.
3. In the same pot, add the soy sauce, sesame oil, garlic, green onions, and red pepper flakes. Bring to a boil.
4. Add the shredded beef, bean sprouts, and fernbrake. Season with salt and pepper. Simmer for about 20 minutes.
5. Slowly pour the beaten eggs into the soup, stirring constantly. Cook for another 2 minutes.
6. Serve the soup hot, garnished with additional green onions if desired.